Ever wonder how nice restaurants get those joyful-looking curled tendrils of scallions?
My mother taught me to slice scallions thus:
Slice lengthwise along the green onion, leaving the base of the onion intact so it’s easier to hold on to. Keep shredding it into ribbons super-thin. Some of it may curl automatically, and if you want to help it a little, you can shock it in a little dish of ice water. Ta-da! Garnish that’s not just cheese.
That’s it. Have fun!